California Vegetable Salad - cooking recipe

Ingredients

1 (9 oz.) pkg. frozen green beans
1 (9 oz.) pkg. frozen artichoke hearts
1 (6 oz.) can sliced mushrooms, drained
1/2 jar stuffed green olives (8 oz.)
2 small onions, sliced and separated into rings
1 clove garlic, minced
1/3 c. tarragon or wine vinegar
3/4 c. olive oil
1 tsp. salt
1/4 tsp. pepper

Preparation

Cook green beans and artichoke hearts according to package directions.
Drain; cool.
Place in salad bowl with mushrooms, olives and onions.
Combine garlic, vinegar, oil, salt and pepper. Beat well.
Pour over salad.
Toss gently to cover vegetables. Chill.
Serves 6.